Nutella Swirled Peanut Butter Banana Bread

Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!

I don’t really think you need any convincing about how dangerously delicious this banana bread is. Because if you don’t like peanut butter and you don’t like Nutella…. then you are certainly lost on Sally’s Baking Addiction.

After I taste a new recipe, I usually have Kevin, a coworker, or a friend taste it as well… just to get a second opinion. Knowing that I like something AND other people like it too gives me confidence in the recipe and then I’m excited to share it on the blog!

Well, um not this time. I literally took one bite of this bread and said out loud “You are sooo good.” I was alone in my apartment and I was talking to bread. I didn’t need any reinforcement from taste testers. This bread is so dang good.

It is dense, luscious, and full of everything I love about life: smooth, creamy peanut butter. Mini Reese’s cups. Semi-sweet chocolate chips, sweet ripe bananas, and Nutella. A LOT of swirled Nutella. And it has whole wheat flour and fruit it in so it’s practically a health food. Moving along…

The brown sugar and ripe bananas make this bread so incredibly moist. I mentioned how to get perfectly moist banana bread when I shared my Dark Chocolate Raspberry Banana Bread the other week. The secret? Very ripe bananas. Like mostly brown and practically rotten. Trust me.

While the baking time is long, this bread really is a thoughtless and quick recipe. Mix everything together, but do not over mix, pour into a loaf pan and bake for 50 minutes. Forget about it. Wash your hair. Vacuum the carpet. Have a dance party by yourself. All the while, a dreamy creamy peanut buttery Nutella swirled wonder is baking up in your oven, making your house smell amazing.

Is your mouth totally watering yet?!? Because I can hardly control myself looking at these pictures and I only have ONE SLICE left! Must.Make.More.

Directions:

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack. I let my bread cool for about 2 hours before cutting into it.

Bread stays fresh covered at room temperature for up to 1 week.

Recipe Notes:

Sally's Tips:

Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

Hi Sally,
Not sure if this question has been asked already but can I use natural peanut butter for this recipe?

Thanks

That should be fine Vanessa.

Hey Sally,
I am trying to make somewhat of a hybrid of this recipe and your “Best Ever Banana Bread” and I was wondering, do you think it would be fine to add an additional banana and egg like the other recipe has? I want it to be extra moist.

I’m really unsure without trying it myself. However, in my experience I’ve learned that banana bread is incredibly forgiving. So it’s worth a test. Let me know how it goes.

Literally can’t wait to try this recipe. I love to make new bread recipes that don’t take all day to make also my granddaughter loves nutella. Really who doesn’t ?
But I think she would eat the whole jar at one time if we’d let her. This is a much better sounding way to get a nutella fix. Lol Anyway thanks so much for sharing can’t wait to bake also other of your recipes as I just signed up for your site.

When I see my 17 year-old daughters face covered in chocolate, peanut butter, Nutella yumminess it makes me smile from ear to ear! Awesome recipe! I love your site, have made about five or six of your recipes and they are all sublime. Keep doing what you do, it makes my baking reputation that much better.

hi sally !

made this recipe today, used 1 cup of milk chocolate chips, vegtable oil. i also made this recipe as muffins! easier for my boyfriend to take for work and i froze some as well ! swirled the nutella on after spooning at least 2 tbs of the batter into two muffin pans lined with cupcake liners made 1 1/2 dozen muffins ! baked for 30 minutes they came out perfect ! 🙂 what a great recipe even with the variations i made, this was the first time i baked with nutella and it came out amazing ! can’t wait to find more nutella recipes !

On my way home to make this so hope you answer me quickly since no one seems to ask this question and you didn’t specify
Light or dark brown sugar?

Either works!

Thank you so much! I’m in Israel and they don’t have regular light brown sugar it’s either dark or demara sugar, what do you think best? Also I’m out of creamy peanut butter so using crunchy
Let me know about sugar and thank you for your speedy response
Waiting on your advice on sugar

Hi Sally! Just spotted this recipe and I’m dying to bake it. Have you baked this recipe in any of the disposable aluminum loaf pans? Size 8in x 3 7/8in x 2 15/32in. ? And have you ever baked this recipe using bread flour, unbleached? Thanks for posting such scrumptious recipes! looking forward to eating them!

I’ve only baked this bread in my 9×5 pan. The disposable pan is a little too small. And I do not suggest bread flour– all-purpose is best for quickbreads.

Sally, what kind of bread pans fo you use? I have a terrible timr with my bread always sticking to the pans. I don’t like to use butter to grease it because it curls up the edges. I use Pam but it’s not the best. What do you recommend for pans and greasing? Thanks do much!

How about Pam for baking? PAM nonstick baking spray I believe it is called. That’s what I always use. Or butter.

hi sally,
i´m from germany and so happy to find your great blog, i love your recipes and want to try lots of them , the first will be this lovely bread. but i´ve got a question: is it necessary to use oil or can i use butter instead of ? or is it necessary for a good bread? I always got problems with cakes, which contains oil , they are always not baked through….and the cake came out soggy
or my english is so bad, sorry….but please help me…
greeting from Wackenheim, germany
tanja

I’m in love with this bread! Even though I don’t like Nutella and I used a little less than required (I know, there’s probably something wrong with me) it blended in with the other flavors so well! I already made it twice and will make it again later. I substituted one banana with about 60ml buttermilk, because I didn’t have enough bananas and it came out super moist but also fluffy and crunchy from the outside. Thanks for all the great recipes! Love to come back to your blog for any occasion. Greetings from Germany

Hello, Sally. Okay… I just tried this recipe for the first time, this morning. Actually, I made two loaves. Both loaves became way darker than I would have liked 40 minutes into baking, but, of course, neither was baked all the way through at that point. I wound up baking the loaves a total of 65 minutes at 350 degrees, but batter was still coming out onto the toothpick. So, I just turned off the oven and left them inside an additional 30 minutes to finish baking. The toothpick now comes out clean finally, but the tops in particular look just baked to a crisp. I make plain banana bread fairly regularly, and on the same rack on which I placed both loaves of the Nutella bread today. Still, do you think rack placement is the culprit? Really, ANY suggestion would be appreciated. Thanks!!!

So odd! Try baking on the lowest oven rack. And you can loosely place foil on top of the bread after 20-25 minutes to prevent the top from getting too dark.

I will tell you, one loaf is almost gone already! The bread, while a little dry on the outside, is still moist on the inside and, most importantly, tastes sooooooooo good. My family has complimented me several times. So, I will definitely make this again and now use your suggestions for a “prettier” presentation! Thanks again!!!

Just made three banana breads including the cinnamon swirl and this one. The cinnamon one turned out perfectly as did my usual recipe – thank you for the fab recipe. Had some issues with the bake on this one (first time with one of your excellent recipes and entirely my fault) but it tastes awesome. Think I used the wrong size tin, bananas were quite big too plus too much Nutella so it spilled over and then took much longer to bake – used my tablespoon measuring spoon for the Nutella and think I need to use a normal dinner one next time. I left out the reeses as didn’t have any to hand. Will experiment again when I have some bananas.

what’s the size of the loaf pan? and I cant find any semi sweet chocolate chips here in our location..out of stock. what should i use instead? would a regular hershey chocolate bar be okay?

Thanks!

A 9×5 inch loaf pan is best. You can chop up a hershey’s chocolate bar instead.

Holy moly, Sally! This banana bread not only made my apartment smell like heaven but it tastes like everything I was craving today in one bite. I am a huge fan of Trader Joe’s cookie butter but have had a fear of Nutella for years…. needless to say, I am a believer now and can’t wait to try more of your Nutella recipes!

Hi Sally,
I made this last week, and I have to say it was quite possibly one of the best indulgences. I came across your blog not too long ago and had been dying to try one of your recipes out, and this was a perfect starter. I love what you are doing, and as a college student, I am really inspired by how you have made a living for yourself. I look forward to trying more sweet treats in the near future. Thanks!

this has become my go to recipe every time I get a chance to bake! I make it with gluten free flour and it still comes out delicious and moist! i also often double it and make muffins instead of a loaf!! you’re the best sally!!!

Hi Sally! First of all I’ve been meaning to tell you that your recipes have been a huge hit at many family/holiday events! I have made your mocha cheesecake brownies, Andes mocha cookies, butter pecan cookies, Biscoff cookies (can’t get enough of those) the list goes on! Speaking of Biscoff, can the Nutella in this recipe be replaced with Biscoff, or am I getting a little crazy here? I’m not sure how that would work with the peanut butter, but I’m set on making a banana bread with Biscoff!

Hi Sally !!

I was wondering if you could tell me if I could split this recipe between 2 8×4 pans ? If so how long would they need to bake for ?

This recipe is spectacular! It was a huge hit with my family and at my church meeting. I made a few alterations that I thought I’d note here.

I wanted to make this into a large cake, so I doubled the recipe and baked it in a parchment-lined 9×13 pan for about 40 minutes — perfect. I omitted the chocolate chips and chopped peanut butter cups and, instead, used these very tiny peanut butter cups that I found at Trader Joe’s (1 cup for single recipe; 2 cups for double). And I served it warm with sweetened whipped cream on the side. Thank you for this fabulous way to use up six overripe bananas!